摘要:
由于传统红茶菌发酵过程中,微生物的种类及数量随时间延长而不断变化,导致红茶菌发酵液代谢产物难以控制。采用高通量测序技术对发酵7 d的传统红茶菌进行宏基因组测序,获得65771178个clean reads数据,经拼接组装,获得93449个Unigene片段。以BLAST(E-value<1.0e-5)将Unigene对NR、KEGG数据库进行比对,与NR库比对共65515个Unigene得到注释信息,再将得到的注释信息根据GI(GenInfo Identifier)与物种分类的关系得到物种分类信息,分为细菌、真菌2个界,细菌界占96.57%,真菌界占3.40%,细菌的主要优势菌种是Gluconacetobacter sp. SXCC-1(29.17%)、Komagataeibacter medellinensis(7.84%)、Komagataeibacter xylinus(7.58%),真菌的优势菌种是Brettanomyces bruxellensis(1.86%);与KEGG数据库比对,共47234 个Unigene注释到KEGG的代谢通路中,分属338类代谢通路,其中有2475个Unigene参与氨基酸代谢过程,307个属于次生代谢途径。序列已提交至GenBank数据库,登录号SRP103682。利用宏基因组技术将传统红茶菌中的微生物鉴定到"种"的水平,同时了解红茶菌微生物群落的代谢机理,可以更有效地控制红茶菌的发酵进程。
Abstract:
Types and quantities of microorganisms vary with time in the process of fermentation of Kombucha,leading to difficult to control the metabolites.The high-throughput sequencing technology was used to study the 7th day of traditional Kombucha.And the total of 65771178 clean reads was obtained,which produced 93449 Unigene by assembling. These Unigene were annotated using BLAST(E-value<1.0e-5)against the NR,KEGG database. A total of 65515 Unigenes were compared with the NR Library for comment information,and then according to the relationship between GI(GenInfo Identifier)and species classification to obtain the gene set of species classification information. It was found that traditional Kombucha were divided into two kingdoms including bacteria and fungi. Bacteria made up for 96.57%,fungi only accounted for 3.40%. Gluconacetobacter sp. SXCC-1(29.17%),Komagataeibacter medellinensis(7.84%)and Komagataeibacter xylinus(7.58%)were identified as the dominant bacterium in Kombucha samples.At the same time,Brettanomyces bruxellensis(1.86%)was identified as the dominant fungi. The KEGG database as a reference 47234 Unigenes in the metagenomic could be divided into 338 classes metabolic pathway. Of these,2475 Unigene were found to be related to amino acid metabolism,and 307 were involved in secondary metabolic biosynthesis. This metagenomic raw data was deposited in GenBank under the accession SRP103682.The traditional Kombucha microorganism was identified to the "species" level by metagenomic technology,while understanding the metabolic mechanism of Kombucha microbial fermentation process,and the process of fermentation of Kombucha can be more effectively controlled.
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